It’s Slow Cooker Sunday here today and that means chili in our house. It’s oddly warm for February but still cloudy and drab. Welcome to the midwest. This is the perfect comfort food recipe for a dreary day.
There are so many different kinds of chili and people definitely have strong preferences as to their favorites. This version keeps the WW points low by using turkey and lean ground beef, and the carbs on the lower end by leaving out the beans.
Even though there are only 4 of us in our family (and my kids don’t really care for chili yet), I still often make large batches in my slow cooker. It’s great to freeze and re-heat on busy days when I don’t have time or feel like cooking.
The ingredient list looks a bit long, but the recipe is simple. It’s really just browning the meat, chopping the veggies and then dumping everything together in the slow cooker. This is the Crock-Pot I use now (I’ve had many) and I really like it. I have the fun red color and the handles are a must if you ever bring food to pot-lucks, tailgates, etc.
This is also a great recipe for feeding a crowd, because….toppings. The add-ons are my favorite thing about chili. It’s fun to make a little topping bar and let everyone dress up their own. Cheese, sour cream, avocado or guacamole, tortilla chips, cilantro, hot sauce; there are so many possibilities. Mine usually ends up with an embarrassing ratio of toppings to chili, but that’s not important. Enjoy!
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